Fusilloni with radicchio, tuna, nuts and buffalo milk cheese: put together radicchio, the tuna, nuts and a semi-hard cheeses buffalo and get a balanced dish, scented, with the sweetness and fattiness of cheese and walnuts to mitigate the slight, almost inexpressible bitterness of the radicchio, enhanced by the soft flavor of bonito little Tunny, blue fish, poor fish but it does just fine (as you should know by heart, If you follow me in my battle for poor fish). If you do not find the tuna, You can use the bonito, But even simple shrimp, remembering anyway to scald the fish for a minute just, because inside must remain soft. Intentionally I did not use wine to blend or herbs, because I wanted him to feel good the slight bitterness of the radicchio and flavor of tuna.
Ingredients for 4 people:
- 350 grams of Fusilloni or other short pasta
- 300 grams of tuna or bonito
- means radicchio of Treviso PGI
- 1 teaspoon red wine vinegar
- medium onion
- 8 Tablespoons extra virgin olive oil
- salt and pepper
- 6 walnuts
- 80 grams of semi-hard cheeses buffalo or semi-Style
Wash the radicchio and cut finely with a knife. Chop the spring onion. Place in a pan 4 tablespoons extra virgin olive oil and let soften the onion using, If necessary, a few tablespoons of hot water. Add the radicchio and cook for a minute over high heat, then add vinegar (It serves to preserve the red color of radicchio), season with salt and pepper and cook: must remain crunchy.
Chop the walnuts coarsely and toast them in a frying pan. Cut the tuna fillet or palamita into cubes and sauté for a minute over a high heat in a frying pan with the remaining 4 tablespoons of oil. Season with salt, pepper and set aside. Cut the buffalo cheese into very thin slices.
Boil the pasta in salted water, drain it al dente putting aside a little’ of the cooking water. Stir the pasta with the radicchio, adding if need little cooking water, then add the chopped nuts and tuna.
Serve the pasta garnishing the plate with slices of cheese that, with the warmth of Fusilloni, will melt.
THE PAIRING: In this recipe, the presence radicchio (a vegetable from the characteristic bitter note) It leads us to match wine with a residual sugar capable of balancing this feeling. We recommend the Conegliano Valdobbiadene DOCG Prosecco top “1868” in the Dry version, produced by Carpenè Malvolti. Is’ a sparkling wine with a soft taste and a very fine bead.